📝 About This Recipe
Inari Sushi is a beloved Japanese classic, featuring delicate pockets of deep-fried tofu (aburaage) simmered in a sweet dashi broth and stuffed with vinegared sushi rice. Named after the Shinto god Inari, who is said to have a fondness for fried tofu, these 'sushi pockets' offer a perfect balance of umami, sweetness, and tang. This dairy-free specialty is as versatile as it is delicious, making it a staple for bento boxes, picnics, and elegant appetizers alike.
🥗 Ingredients
The Tofu Pockets (Inari-age)
- 6 pieces Aburaage (rectangular deep-fried tofu pouches)
- 1 cup Dashi stock (use kombu dashi for a vegan/vegetarian option)
- 2.5 tablespoons Sugar (granulated)
- 2 tablespoons Soy sauce (use tamari for gluten-free)
- 1 tablespoon Mirin (Japanese sweet rice wine)
The Sushi Rice
- 1.5 cups Short-grain Japanese rice (uncooked)
- 1.75 cups Water (for cooking rice)
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar (for the vinegar seasoning)
- 1/2 teaspoon Sea salt (fine grain)
Mix-ins and Garnish
- 1 tablespoon Toasted white sesame seeds
- 1 teaspoon Black sesame seeds (for visual contrast)
- 1 tablespoon Pickled red ginger (Beni Shoga) (finely chopped)
- 1 stalk Scallions (finely sliced for garnish)
👨🍳 Instructions
-
1
Rinse the sushi rice under cold water until the water runs clear. Drain well and combine with 1.75 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let steam for 10 minutes.
-
2
While the rice cooks, prepare the aburaage. Place the tofu pouches on a cutting board and roll a rolling pin (or a clean bottle) over them to flatten. This helps the centers open up more easily later.
-
3
Cut each aburaage piece in half to create two square pockets. You will have 12 pockets in total.
-
4
Place the pockets in a colander and pour boiling water over them to remove excess surface oil. Drain and gently squeeze out the moisture once cool enough to handle.
-
5
In a medium saucepan, combine the dashi, 2.5 tbsp sugar, soy sauce, and mirin. Bring to a simmer over medium heat.
-
6
Add the tofu pockets to the simmering liquid. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on the tofu to keep them submerged. Simmer for 10-15 minutes until most of the liquid is absorbed.
-
7
Remove from heat and let the pockets cool in the remaining liquid to allow the flavors to deepen. Once cool, gently squeeze the pockets to remove excess liquid (but don't squeeze them completely dry).
-
8
Prepare the sushi vinegar by whisking together the rice vinegar, 1.5 tbsp sugar, and salt until dissolved. You can microwave this for 20 seconds to help the sugar dissolve.
-
9
Transfer the hot cooked rice to a large, flat-bottomed bowl (hangiri). Pour the sushi vinegar over the rice while it's still hot.
-
10
Using a rice paddle, use a 'cutting' motion to mix the vinegar into the rice. Do not mash the grains. Simultaneously fan the rice with a hand fan to cool it quickly; this gives the rice its characteristic glossy finish.
-
11
Fold in the toasted white sesame seeds and chopped pickled ginger into the seasoned rice.
-
12
Wet your hands with a bit of water to prevent sticking. Shape the rice into 12 small oval balls, roughly the size of a golf ball.
-
13
Carefully open a tofu pocket and tuck the rice ball inside. Gently press the rice into the corners and fold the edges of the tofu over to seal, or leave the top open for a decorative look.
-
14
Arrange the finished Inari sushi on a platter. Garnish with black sesame seeds and sliced scallions for a professional touch.
💡 Chef's Tips
For the best texture, always use short-grain Japanese rice; long-grain varieties won't stick together properly. If you find the tofu pockets difficult to open, use your thumbs to gently pry the inside apart after the rolling pin step. Don't over-squeeze the tofu pockets after simmering; leaving a little juice ensures the sushi remains moist and flavorful. If making ahead, keep the sushi covered with a damp paper towel and plastic wrap to prevent the rice from hardening. You can add variety by mixing finely chopped shiitake mushrooms or shredded carrots into the rice.
🍽️ Serving Suggestions
Serve with a side of Gari (pickled sushi ginger) and a small bowl of high-quality soy sauce. Pair with a warm bowl of Miso soup for a traditional and comforting lunch. Enjoy alongside a chilled glass of green tea or a crisp Japanese lager. These are excellent additions to a bento box with tamagoyaki (rolled omelet) and steamed edamame. For a party, serve them on a wooden board with a variety of toppings like shredded nori or microgreens.